Pumpkin, not potatoes, make these latkes winners

Latke crusted turkey cutlet and Meyer lemon applesauce.

Editor's note: The following is a selection of entries from Inside Dish, the Asbury Park Press food blog. Read the blog athttp://blogs.app.com/food.

According to the Associated Press, it's a meeting of holidays so rare it will be tens of thousands of years before it happens again. Thanksgiving and the first day of Hanukkah - the Jewish Festival of Lights - fall on the same day this year, creating what many celebrants have dubbed "Thanksgivukkah." And it's opened up a whole new world of culinary opportunities.

First problem- potato latkes - a staple of Hanukkah - how to incorporate them into a Thanksgiving meal? To me, they are perfect on their own, but add some Thanksgiving ingredients, and they will be perfect for Thanksgiving, too.

Save these recipes for Thanksgiving - you'll thank me in November.

PUMPKIN LATKES WITH SPICED CRANBERRY

SOUR CREAM

Start to finish: 30 minutes

Servings: 10

INGREDIENTS:

1 cup sour cream

¼ cup finely chopped dried cranberries

2 tablespoons packed dark brown sugar

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground cloves

Vegetable oil

1 medium yellow onion, chopped

1 small sugar pumpkin, peeled, seeded and

shredded (about 3 cups)

2 eggs

¼ cup all-purpose flour

1 teaspoon salt

½ teaspoon ground black pepper

Toasted pecans, to

garnish

DIRECTIONS:

1. In a small bowl, stir together the sour cream, cranberries, brown sugar, cinnamon, nutmeg and cloves. Set aside.

2. In a medium skillet over medium, heat 1 tablespoon of vegetable oil. Add the onion and cook until very tender and well browned, about 12 to 15 minutes. Transfer the onion (reserving the skillet) to a medium bowl and mix in the shredded pumpkin, eggs, flour, salt and black pepper.

3. Wipe out the skillet used to cook the onions. Return it to medium-high heat and add a 1 / 4inch of vegetable oil. Working in batches, scoop the pumpkin mixture by the heaping tablespoonful into the pan, 3 or 4 scoops at a time. Flatten each scoop with the back of the spatula and cook until browned on both sides and tender at the center, about 3 minutes per side.

4. Transfer to a wire rack set over a baking sheet to drain. Serve topped with the cranberry sour cream and garnished with toasted pecans.

More latkes (sort of)

To help you get in the Thanksgiving-Hanukkah mood, the Associated Press has developed a delicious holiday hybrid. These latke-crusted turkey cutlets can be made with leftover brisket (perhaps from the first night of Hanukkah), or if you like you can leave the meat out of the latke batter with equally good results. The Meyer lemon applesauce makes a perfect topping for this crispy dish, but leftover cranberry sauce would work as well.

LATKE CRUSTED

TURKEY CUTLETS

Start to finish: 25 minutes

Servings: 6

INGREDIENTS:

10 tablespoons

all-purpose flour, divided

1 teaspoon kosher salt

1 teaspoon ground black pepper

¼ teaspoon baking

powder

1 cup grated sweet

onion

20-ounce bag fresh shredded potatoes (about 4 cups)

¾ pound finely shredded or chopped cooked brisket or corned beef

4 egg whites, whisked until frothy

1¼ pounds fresh turkey breast cutlets

2 whole eggs, lightly beaten

Peanut or vegetable oil, for frying

DIRECTIONS:

1.Heat the oven to 350 degrees.

2. In a small bowl, whisk together 6 tablespoons of the flour, the salt, pepper and baking powder. Set aside.

3. Place the grated onion on a clean dish cloth or several layers of paper towels, gather up the edges to form a bundle. Holding the bundle over the sink, squeeze out at much liquid as possible.

4. In a large mixing bowl, combine the onion, potatoes, brisket, flour mixture and egg whites. Mix well to make a batter that is loose, but holds together well, adding a bit more flour if necessary. Set aside.

5. Place the remaining 4 tablespoons of flour in a wide, shallow bowl. Place the 2 whole eggs in a second wide, shallow bowl.

6. To prepare the cutlets, one at a time dip each first in the flour, then the beaten eggs. Then use your hands press 1/3 cup of the potato mixture evenly onto one side of each cutlet.

7. In a large skillet over medium-high, heat about 1 / 4inch of oil until a shred of potato dropped into the oil sizzles immediately.

8. Working in batches, add the cutlets potato side down, to the skillet. Cook until the potatoes are crispy and browned and the turkey is no longer pink at the center, 4 to 5 minutes. Press another 1/3 cup of the potato mixture on top of each turkey cutlet, then flip and brown on the second side for another 4 to 5 minutes. Transfer to a rimmed baking sheet, then repeat with remaining cutlets.

9. Bake for 10 minutes, or until the turkey reaches 165 degrees at the center.

10. Serve immediately with Meyer lemon applesauce.

MEYER LEMON

APPLESAUCE

Start to finish: 30 minutes

Makes about 3 cups

INGREDIENTS:

4 large apples, peeled, cored and chopped into ½-inch pieces

½ cup sugar

¼ cup water

Zest and juice of 1

Meyer lemon

¼ teaspoon cinnamon

1⁄8 teaspoon nutmeg

Pinch of kosher salt

DIRECTIONS:

1. In a heavy saucepan over medium heat, combine the apples, sugar, water, lemon zest and juice, cinnamon, nutmeg and salt. Cook, stirring often, until the apples are very soft and some have broken down completely, 15 to 20 minutes.

2. Serve the applesauce warm or chilled. The applesauce will keep, tightly covered in the refrigerator, for 1 week.

Recipes from the Associated Press

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Pumpkin, not potatoes, make these latkes winners

Editor's note: The following is a selection of entries from Inside Dish, the Asbury Park Press food blog. Read the blog athttp://blogs.app.com/food.

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